Here's a recipe that celebrates the bounty of your garden or local farmer's market: the Garden Harvest Frittata. It's a vibrant way to use up those fresh veggies and a simple, satisfying dish that's perfect for any meal of the day.
Eggs provide the base, giving the frittata its structure and protein. Whole milk adds creaminess and helps to blend the eggs smoothly. A touch of salt and black pepper enhances the natural flavors of the veggies. Olive oil is used for sautéing, adding a subtle richness. Onion gives the frittata a savory depth, while zucchini adds moisture and a mild flavor. Red bell pepper contributes sweetness and color, and cherry tomatoes bring a burst of juiciness. Fresh basil infuses the dish with a fragrant, herby note. Lastly, feta cheese adds a tangy, creamy finish.
This frittata pairs wonderfully with a simple side salad dressed in balsamic vinaigrette. For a heartier meal, serve with crusty bread or roasted potatoes. A glass of chilled white wine complements the dish nicely, especially if serving for brunch or dinner.
Start by preheating your oven to 375°F (190°C). This ensures it's ready when you transfer the skillet in. While the oven heats, grab a bowl and whisk together 6 large eggs, 1/4 cup of whole milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. This mixture will be the heart of your frittata.
On the stove, heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Add 1/2 cup of chopped onion and sauté until it's translucent, about 3 minutes. This step is where the magic of aromas begins.
Next, mix in 1 cup of diced zucchini and 1/2 cup of chopped red bell pepper. Cook these veggies until they're just starting to soften, around 5 minutes. Stir occasionally to ensure even cooking.
Add 1/2 cup of halved cherry tomatoes to the mix, cooking for another 2 minutes. The tomatoes will begin to release their juices, adding flavor to the vegetables.
Pour your egg mixture over the sautéed vegetables, ensuring it's evenly distributed. Sprinkle 1/4 cup of chopped fresh basil and 1/4 cup of crumbled feta cheese on top. The basil and feta will introduce a fresh, tangy contrast.
Let the frittata cook on the stove until the edges begin to set, roughly 2 minutes. Then, carefully transfer the skillet to your preheated oven. Bake it for about 12 minutes or until the frittata is fully set and no longer jiggly in the center.
Once done, remove from the oven and allow it to cool slightly before cutting and serving. This resting time helps the flavors meld beautifully.
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